Lemony White Chocolate Cheesecake Recipe

Name: Lemony White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups all-purpose flour; 2 tablespoons confectioners' sugar; 1 teaspoon grated lemon zest; 1/2 cup cold butter, cubed; 4 packages (8 ounces each) cream cheese, softened; 1-1/4 cups sugar; 10 ounces white baking chocolate, melted and cooled; 2 tablespoons all-purpose flour; 2 tablespoons heavy whipping cream; 2 tablespoons lemon juice; 2 teaspoons grated lemon zest; 2 teaspoons vanilla extract; 4 large eggs, lightly beaten, room temperature; White baking chocolate curls and lemon peel strips, optional

Servings: persons

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
White baking chocolate curls and lemon peel strips, optional

1
Preheat oven to 325u00b0. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2
In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a
3
. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
4
In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
5
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
6
Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.
7
Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

1698

kcal

Calories

126

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 2 tablespoons confectioners' sugar, 1 teaspoon grated lemon zest, 1/2 cup cold butter, cubed, and more.

Yes, Lemony White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony White Chocolate Cheesecake

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